Flan Special of Café 1820
- ¼ cup of Café 1820
- ¼ cup milk
- ¼ cup coffee liqueur (kahlua, coffee creamer, or Bayles)
- 1 ¼ cup condensed milk
- 2 cups of evaporated milk
- 4 egg yolks
- 2 eggs
- Pinch of salt.
Preparation
1.
Put the Café 1820, milk, coffee liqueur, condensed milk, evaporated milk, 4 egg yolks, 2 eggs and a pinch of salt in a blender.
2.
Pour the mixture over the caramel in the mold or in the sweets or ramekins and cover with aluminum foil.
3.
Put it in a bain-marie in the oven at 350F for an hour in the case of the large mold and in the case of the sweets or ramekins 30 minutes.
4.
Turn off the oven and leave it there for 15 more minutes.
5.
Chill and refrigerate overnight.
6.
Unmold the next day in the case of the large mold. Serve with chantilly cream.
Ingredients and preparation of Café 1820 caramel:
- ¾ cup of sugar
- 1 tbsp Café 1820
Put the sugar to melt in a frying pan and then add the Café 1820. Stir until the foam is reduced and put it in an 8″ diameter chimney mold or in candy bars.
LET’S TALK MORE ABOUT COFFEE
BECOME PART OF OUR COFFEE
COMMUNITY
Subscribe to our newsletter. You will receive unique and valuable information about coffee.